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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Medium dice onions, celery, carrots and potatoes, placing them in one bowl. | 2. Medium dice bell pepper, zucchini and yellow squash; mince garlic and jalapenos, and place in second bowl. | 3. Heat the oil over medium high heat until hot but not smoking and sauté onion mixture, stirring till onions are translucent. Add pepper mixture and sauté, stirring, about 2 minutes. Add broth & simmer until potato & carrot are tender, about 25 minutes. With a strainer, transfer about 1/2 the vegetables to food processor & pulse until mixture is a coarse puree (about 8 pulses). | 4. Stir puree into large saucepan with the corn. | 5. Simmer uncovered 10 minutes and finish up by stirring in the minced cilantro. | 6. Serve at once with fresh tortillas if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1			-	-	-	-
celery rib	2			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
russet potato	2			-	-	-	-
red pepper	1			1.25	0.2753	0.0584	0.0138
yellow pepper	1			-	-	-	-
garlic clove	2			-	-	-	-
jalapeno pepper	1/4 - 1		sliced	0.0	0.0	0.0	0.0
oregano	1 1/2	1/2		3.975	1.0338	0.135	0.0642
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
yellow squash	1			-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
corn kernel	1/2	cup	roasted	92.355	18.2384	2.5521	1.0011
cilantro	1/3	cup	Washed Minced	1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.